Rose & Vanilla Macarons


This post has been sponsored by SelfPackaging.


It’s been a while since my last baking post so today I wanted to share twist on my original macaron recipe with the help of the guys at SelfPackaging. Keep reading for a Rose and Vanilla Macaron recipe and to see some super cute packaging ideas. These macarons make great thank you gifts or wedding favours and with a bit of practice, they are not too difficult to make, I promise!

Ingredients (makes 16):

  • 75g Ground Almonds
  • 115g Icing Sugar
  • 2 x Egg White (aged are best)
  • 50g Caster Sugar
  • 3 tbsp Vanilla Bean Paste
  • 1/4 tsp rose water
  • Pink food colouring
  • Vanilla icing – I used this ready made one
  • Baking sheet

Begin by sifting the ground almonds and icing sugar into a bowl. I whizzed them in the food processor to get a fine mix.

Whisk the egg whites until holding soft peaks. Some argue that aged egg whites are not necessary, but I find that it does make a difference to the texture of the macaron and the feet. (You should aim to separate the egg whites and store in an airtight container in the fridge for 1-2 days before baking.)

Gradually add the caster sugar, vanilla paste and rose water continuing to whisk until the meringue is glossy and stiff.

The next step is to fold in the almond and icing sugar mixture in 3 portions until throughly blended. Cut and fold until the consistency is shiny and thick. At this point you can also add a small amount of food colouring and fold in.


Pipe onto your baking sheet in 32 rounds using a plain nozzle (these will be sandwiched to make 16 total).

I use a nifty silicone mat with baking paper on so I have a guide when piping. I’d highly recommend them (this one is from Squires Kitchen).


The next step is important as it ensures the macarons are even and without air bubbles. Tap the baking tray firmly onto your work surface a couple of times.

The macarons must now be left to rest for 30 minutes at room temperature. This will allow them to form a ‘shell’.

Preheat your oven to 160 degrees Celsius (325 Fahrenheit / Gas Mark 3).  I baked my macarons for 6 minutes in a fan oven. Leave the macarons to cool for 10 minutes before peeling off the baking tray.

Assemble the macarons by sandwiching each one with the vanilla buttercream.

Rose-and-Vanilla-Macarons Next up, it’s time to box up your macarons! SelfPackaging have some great single macaron boxes that are easy to assemble and come flat packed for delivery.
Self-Packaging-Macaron Boxes The food protection sleeve keeps the macarons in place for gifting and they are easy to fold and secure with the tab, just as the box sleeve does too. Macaron-Boxes-Self-Packaging The ribbon and tags were a great excuse to practice my brush lettering to give the boxes a final finish. Rose-and-Vanilla-Macaron Now I’m going to confess that macarons never last long in my house! However, they usually have a shelf life of 2-3 days if you store the individual boxes in an air tight container. Self-Packaging-Macaron Boxes-ClaireabellemakesNow, who is ready for a macaron party?!
Macaron-Recipe-ClaireabellemakesA big thanks to SelfPackaging for sponsoring today’s post and keeping the blog side of my business going. I loved having an excuse to bake and share their boxes – now I’m thinking about all the handmade gifts I want to make so I can try out the rest of what they have on offer. Be sure to check them out and let me know if you have any ideas on what I can make next!



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